Can you make protein cheesecake without baking?

Yes — that’s the beauty of no bake protein cheesecake. You don’t need an oven or a water bath. Just blend the ingredients, pour into your crust or molds, and chill. The texture sets perfectly in the fridge or freezer, giving you that classic creamy bite with none of the fuss.

What protein powder works best in cheesecake?

A clean, smooth-blending protein powder like whey isolate or casein works best. Vanilla and chocolate are versatile, but you can also experiment with flavored blends. Avoid gritty or overly thick powders. For reference, the smooth texture in our buttermilk protein pancakes comes from high-quality protein too.

How long does no bake cheesecake last in the fridge?

Stored in an airtight container, your no bake protein cheesecake will stay fresh in the fridge for up to one week . For longer storage, freeze individual portions and thaw as needed — perfect for snack prep or busy mornings.

Is no bake cheesecake healthier than baked?

In most cases, yes. No bake versions use fewer ingredients and avoid heavy add-ins like sugar and eggs. With protein-packed ingredients like Greek yogurt, they provide nutritional benefits, just like our Hellmann’s potato salad turns comfort food into a healthier side.

No Bake Protein Cheesecake – Creamy Delight With 15g Protein

Description

A creamy, no-bake protein cheesecake made with Greek yogurt, protein powder, and real food ingredients. Perfect for a high-protein snack or dessert.

Ingredients

Scale

8 oz reduced-fat cream cheese

1/4 cup nonfat Greek yogurt

1/3 cup almond milk

2 scoops vanilla or chocolate protein powder

1 tbsp nut butter (cashew, almond, or peanut)

1/4 cup stevia or monk fruit sweetener

1 cup crushed almond flour cookies or oat-based crust alternative

2 tbsp melted butter or coconut oil

Instructions

1. In a mixing bowl, beat cream cheese and protein powder until smooth.

2. Add yogurt, almond milk, nut butter, and stevia. Mix well.

3. In a separate bowl, mix crushed cookies and melted butter to form crust.

4. Press crust mixture into silicone muffin cups.

5. Fill each cup with the protein cheesecake filling.

6. Freeze for 2 hours, then refrigerate overnight before serving.

7. Top with fruit, nuts, or dark chocolate if desired.

Notes

Store in the fridge up to 1 week or freeze for up to 1 month.

Use flavored protein powder to match desired cheesecake flavor.

For a keto version, use a crustless base or nut-based crust.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: High-Protein Desserts
Method: No Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 185
Sugar: 4g
Sodium: 190mg
Fat: 11g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 2g
Protein: 12g
Cholesterol: 22mg

Keywords: no bake protein cheesecake, healthy dessert, high protein